One-Pot Ginger Salmon and Rice Recipe (2024)

Comes out really dry as instructed, and was not a fan of the soggy nori. Added another tbsp soy sauce, 2 tbsp mirin, 2 tbsp rice vinegar and a little sesame oil for flavor, and cooked everything in a rice cooker (placed salmon and asparagus on top of rice, and grated the ginger/lemon zest on top of those). Instead of cooking the nori with the rice, crumbled it over the dish when serving, along with some furikake. The flavor profile is the same as the original recipe, but so much juicier.

This recipe is flawed. The rice is already cooked after 18 minutes when you add the salmon and asparagus. So the rice ends up being very mushy and there isn’t enough liquid to soften the asparagus. Pretty much a disaster.

Ginger, lemon, and scallions are all good fish stink killers, this one-pot salmon recipe should work. I would pre-marinate the salmon in a mixture of rice wine and soy source for 10 minutes, and then brush on some olive oil before putting it in the pot.

I was trying to figure out how to adapt this to a rice cooker. I am guessing you added the salmon and asparagus after the bulk of the cooking water was absorbed so they were steamed?Thanks

I had the same experience as Katryn. How can you cook rice “to tender”, then 10-12 min. more, and then let it rest, covered, for 10 min. and not have it be mush?

What a tasty dish. I substituted fresh red peppers for the Asparagus…I wanted that pepper flavor. Also added a bottle of clam broth in place of 8oz of water. Just delicious! Was going to add a couple filets of Anchovies, but didn’t.

After reading the notes, I soaked the sushi rice and rinsed thoroughly in advance and decided to do this in a deep-sided 12" skillet vs. a pot to increase surface area for the salmon. I added the asparagus and salmon at minute 12 (instead of 18-20 as written) and, while I had to crank the heat a little at that point to get the steam going again, I did the remainder of the recipe as written and everything turned out cooked as intended! The rice wasn't mushy and the salmon was beautifully tender.

Followed the directions, salmon and asparagus were raw. Had to take the salmon out and roast it, end result was good but this recipe is a mess.

I made the mistake of reading the comments after I had already started cooking. After 15 minutes the rice was thoroughly cooked and I couldn’t imagine cooking it longer with salmon & asparagus. I ended up cooking the salmon & asparagus separately and adding it together at the end but this recipe is extremely flawed and ended up a mushy mess!

I recommend to add asparagus about five minutes after the rice starts to cook and the salmon five minutes after that. Also needs more liquid. addee some rice wine as liquid.

This recipe is a disaster as written. The rice is perfectly cooked after 18-20 minutes of simmering - another 10-12 minutes of cook time with the fish on top left me with dry rice and raw salmon (one attempt, after adding no additional water for the extra cook time) and a salmon porridge (a second attempt, after adding 3 tbsp water for the extra cook time). The flavor profile and texture were fine, if missing something on a third attempt after cooking the salmon and rice separately.

Did not turn out well. Tried to put veggies in (zucchini and daikon) 5 min before rice was done but rice didn't cook right. Salmon cooked fast but rice was.mushy. I think just cook veg and salmon separately, add to rice or on top. Poorly written recipe. Added diced lime which was good. Nori at end also seems better.

Flavor is perfection! Salmon had to be broiled and rice was risotto texture which I liked.Might try the deeper fry pan instead of a sauce pot next time. Will refine and make again!

I agree with other comments that the rice timing is off. I added the vegetables and marinated fish after the rice was partially cooked , with rice vinegar , soy and some furikake added . After everything was cooked through I served it with furikake and other garnishes on top. Enjoyable with tuna too.

Made in a 12 inch skillet and added salmon and asparagus at 12 min . Worked perfectly . Rice was better with more soy . Shiso really added a wonderful touch .

Tasted great, but rice ended up mushy. Have to ponder that one, because the flavors were wonderful. Might try adding the salmon in the last 10 minutes of the time allotted for the rice to cook, so it all finishes together. We liked the nori in the rice (tiny crumbles just seemed to dissolve, so there wasn't much of a texture issue). We used broccoli instead of asparagus, and the flavor blended nicely. Topped it with a good sprinkle of furikake (yum!). The whole family enjoyed it!

Given the other reviews of mushy sushi rice, we used arborio rice. It worked quite well. Would recommend a wide bottomed sauce pan, otherwise the fish took too long to cook in a standard pot.

Followed the recipe to a T and the result was a mushy pot of rice and fish with little flavor other than lemon zest. The flavor profile sounds good on paper (lemony-ginger salmon? Sounds great for a summer dinner!) but didn’t result in anything I’d want to put in my mouth again.

Agree this was an utter disaster. Bland, mushy, fishy. My dogs enjoyed $12 of salmon.

This really hit the spot, for me. Really simple and delicious; came out perfectly.

This recipe worked very nicely for me. I used Jasmine rice instead. The asparagus was crisp and salmon cooked perfectly. Not great as a leftover meal, however, as it does get a bit mushy. I will make it again for sure.

This recipe did not work for me as writen. I tried, but by the time I put the salmon and asparagus in the water was long gone and the rice was sticking. Ten minutes later after cooking on low the salmon was still raw and the rice was stuck. We are now cooking the salmon in the rice cooker and I added more water to cook whatever remains of the salmon in the pot with the rice. The nori didn't want to break into little pieces and overall I have just found this recipe... frustrating.

I did not have the dryness problem others mention. I used Arborio rice, if that makes a difference. However, I did find that the asparagus and fish were a tad undercooked. I think this is best made with very skinny new asparagus, and I think next time I will marinate the fish in the lemon and ginger with soy sauce, and a little sesame oil before adding it to the rice. Such a great idea.